Nostalgic School Street Tteokbokki
You won't believe how delicious this is! Just follow this recipe exactly!
📝 Editor's Notes
This recipe faithfully recreates the nostalgic Tteokbokki flavor from old school street snack shops. The chewy texture unique to wheat flour rice cakes combined with the sweet and savory sauce is simply superb. It features a deep flavor enhanced by dashi (다시다) seasoning and miwon (미원) MSG, and the sauce is simmered slowly over medium-low heat to ensure it fully permeates the rice cakes. The difficulty level is easy, so even beginner cooks can make it deliciously.
🛒 Ingredient Tips
To truly capture the nostalgic flavor, use wheat flour Tteokbokki tteok. If not cooking immediately after purchase, store them frozen and soak them in cold water beforehand to restore their chewiness. Cut rectangular fish cakes into large pieces for a better texture. If you don't have beef dashi (다시다) seasoning, you can add a small amount of chicken stock or another broth base to enhance the umami. Miwon (미원) MSG is optional, but adding it definitely deepens the flavor.
🥘 Ingredients
👨🍳 Cooking Points
There are two key points to this Tteokbokki! First, add the rice cakes, sugar, and fish cakes first, and once the water boils, simmer for 10 minutes over medium-low heat to allow the sweetness to fully infuse into the rice cakes. This lays the foundation for the Tteokbokki's flavor. Second, after adding the sauce, continue to simmer slowly over medium-low heat until it thickens. If you rush it with high heat, the sauce will only coat the surface, and the flavor won't penetrate the rice cakes. So, patience is key, stirring occasionally as you simmer. Remember these two points, and you'll be able to make delicious Tteokbokki without fail.
👨🍳 Directions
- 1
Lightly rinse 300g of Tteokbokki tteok (wheat flour type rice cakes) with water and prepare.
- 2
Cut 2 sheets of rectangular fish cakes into large pieces.
- 3
Cut green onions to the same length as the Tteokbokki tteok and prepare a large handful.
- 4
Place the rinsed Tteokbokki tteok in a wide pan and pour in 600ml of water.
- 5
Add 2 tbsp of sugar and the chopped fish cakes, then turn on the heat.
- 6
Once the water starts boiling, reduce the heat to medium-low and continue to boil for another 10 minutes.
- 7
After 10 minutes, add 2 tbsp of gochujang (고추장), 1 tbsp of fine gochugaru (고춧가루), 1 tbsp of corn syrup, 0.5 tbsp of beef dashi (다시다) seasoning, and 0.5 tsp of miwon (미원) MSG.
- 8
Stir well to combine the seasonings evenly.
- 9
Add all of the prepared green onions and continue to simmer slowly over medium-low heat.
- 10
Stir occasionally to prevent the rice cakes from sticking to the bottom of the pan, and simmer until the sauce thickens. Your dish is complete!
💡 Tips
It's best to use fish cake broth, but water is fine if you don't have any.
It's important to allow the sweetness of the sugar to fully soak into the Tteokbokki tteok.
Miwon (미원) MSG can be omitted if you don't have it.
Simmering slowly over medium-low heat ensures that the sauce doesn't just coat the surface but soaks deep into the Tteokbokki tteok, making it more flavorful.
🥢 Who This Is For
I highly recommend this recipe to anyone who misses the Tteokbokki they shared with friends in front of school during their childhood. It's also perfect as a family snack or a simple home party dish with friends. Create happy memories with this spicy and sweet taste of nostalgia!
💬 Comments
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